Here's What You'll Need
skirt steak, scallions, salt, rice flour, grapeseed oil, sesame seeds, teriyaki sauce
Trim the scallions and cut into 3" pieces. Bring a saucepan of water to a boil, then add salt. Add scallions and cook for 30-45 seconds. Submerge in an ice bath, drain and transfer to a paper towel lined plate.
Place steak in freezer for 20 minutes, then trim off excess fat, and slice about ½" thick. Place three pieces of beef in between two pieces of plastic wrap, pound into ⅛" thick slices.
Overlap 3 pieces of steak to form a rectangle. Season with salt, then place blanched scallion along the short end. Roll the steak, then secure kitchen twine.
Place ¼ cup rice (or all-purpose) flour in a medium bowl. Toss each maki roll very lightly with rice flour, dusting off any excess.
Heat a skillet over medium-high, add grapeseed oil. Add beef rolls and cook for 2-3 minutes per side. On the last turn, pour in all of the teriyaki sauce.
Allow the meat to rest for 5-10 minutes, then remove kitchen twine and slice into 1" thick pieces. Serve with sesame seeds and extra sauce drizzled on top.